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Old 04-20-2012, 08:14 PM   #21
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Well, I replaced the stone and made our dinner on the new stone. I preheated it for about 45 minutes. It cooked just like the old one. The larger size allowed me to stretch the dough out to 16 inches and gave me a nice thin crust. It also gave me some wiggle room when putting the pizza on the stone.

I made a margarita pizza with julienned fresh basil, fresh mozzarella and sliced plum tomatoes.
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Old 04-20-2012, 09:43 PM   #22
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Quote:
Originally Posted by Andy M.
Well, I replaced the stone and made our dinner on the new stone. I preheated it for about 45 minutes. It cooked just like the old one. The larger size allowed me to stretch the dough out to 16 inches and gave me a nice thin crust. It also gave me some wiggle room when putting the pizza on the stone.

I made a margarita pizza with julienned fresh basil, fresh mozzarella and sliced plum tomatoes.
I would say it worked. That looks fantastic!
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Old 04-21-2012, 12:02 PM   #23
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Looks good Andy.

So you don't notice a difference in the final product?
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Old 04-21-2012, 02:54 PM   #24
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The edge of the crust was a little more brittle rather than chewy the way I like it, but that may be because it was thinner.
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Old 04-21-2012, 05:26 PM   #25
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The edge of the crust was a little more brittle rather than chewy the way I like it, but that may be because it was thinner.
Perhaps because the crust edge did not rise enough?
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Old 04-21-2012, 06:41 PM   #26
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Perhaps because the crust edge did not rise enough?
It rose and you can see the bubbles in the edge. I think I just stretched it too thin and ran the toppings close to the edge.
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